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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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We receive several, sometimes many zucchini every week during the summer, and this is one of the more delicious uses. My little ones love this - I call it Lime Bread to disguise the main ingredient. You can make a glaze from lime juice and confectioners' sugar, but the bread is so moist it doesn't need it. Ingredients:
3/4 cup vegetable oil |
1 1/2 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
3 cups shredded raw zucchini or 3 cups yellow squash |
1 lime, juice and zest of |
2 cups unbleached flour |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1/4 teaspoon salt |
Directions:
1. Beat the oil and sugar until creamy. Add eggs and vanilla and beat vigorously. Stir in zucchini and lime.
2. Combine flour, baking soda, baking powder, cinnamon, cloves and salt in a bowl and mix well. Add to zucchini mixture and mix well.
3. Spoon the batter into a well-greased 9x5-inch loaf pan or three greased mini loaf pans. Bake at 350 degrees for 40 minutes (small loaves) to 1 hour 15 minutes (large loaves). Cool in pan 20 minutes, then remove and cool completely.
4. Note: For a glaze, whisk the juice and a little zest of a lime with 1 cup confectioners' sugar. Poke holes in hot loaf and pour the glaze over it. Let cool 30 minutes before removing from pan.
5. Loaves, glazed or not, freeze well.
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